Restaurant Store Manager

Job Purpose:

The Store Manager oversees daily operations to ensure profitability, cost control, and compliance with company standards. This role drives exceptional guest experience through high service standards, team development, and consistent quality in food and beverages. Additionally, the Store Manager fosters a safe, efficient work environment while leading recruitment, training, and performance management initiatives.

Duties & Responsibilities:

Operations:

• Develops and executes sales and profit plans that are in line with budgetary goals.
• Ensures and is accountable for profitability of the restaurant by growing sales and controlling costs of goods, inventory levels, labor, supplies and expenses.
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools.
• Oversee all cash management functions. Able to perform all POS duties, front and back of house functions including opening and closing procedures.
• Identifies staffing, helps with recruiting, interviewing, hiring, and training needs of qualified candidates. Facilitates on-going training and development of current staff.
• Manages team schedules according to budget.
• Audits Time Edit Sheets to ensure accurate time and attendance reporting.
• Processes payroll bi-weekly and submit necessary forms.
• Promotes and practices safe work habits, identifying and resolving potential safety hazards, operational inconsistencies and any team member or customer incidents. Documents accidents, conducts initial investigation and determination of root cause in the interest of maintaining a safe work environment.
• Partner with HR to address claims, liabilities, terminations, and compliance matters

Service:

• The Service manager is the Role Model for outstanding service to ensure each guest receives proper guest experience.
• Proactive in solving guest problems and satisfying guests in various situations.
• Ensures that all team members are committed to and demonstrate proper service etiquette.
• Ensures that all team members provide guests with efficient, friendly, superior service on a consistent basis.
• Consistently monitors, coaches and encourages team members to meet our service standards.
• Maintains high cleanliness standards consistently throughout the cafe in the areas of appearance, merchandise and equipment.
• Works with the Chef team to ensure that all menu items and drink recipes / procedures are followed, maintaining the highest quality and consistent menu standards.
• Ensures that all team members are educated on our menu and services by developing an understanding of our various types of coffee, tea products, juices, pastries and dishes on a per shift basis for quality assurance.

Training & Development:

• Provides ongoing training and development to all team members in the areas of operating standards, guest interaction and product knowledge.
• Builds morale and team spirit by fostering a work environment where team members input is encouraged and valued.
• Continually develops team members, establishing specific performance objectives, and measuring team member performance regularly.
• Coaches and counsels team members for improved performance, documenting developmental plans as necessary.

Working Conditions and Expectations:

• Work schedule may require weekends and holidays, early morning and late evenings.
• Shifts will range from 9 – 12 hours
• Must have the stamina to work 50 to 60 hours per week.
• Fast paced, crowded, loud environment.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Strong, positive and respectful communication skills
• Follow safety and sanitation rules and laws at all times
• Always act in the best interest of the restaurant, fellow employees and guests.
• Create, maintain a positive, safe and productive working environment
• Coaching and mentoring staff to develop a team and encourage promoting within.

Qualifications:

• Be at least 21 years of age.
• Communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service, food & beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a POS system.
• Food Handlers Certification and RBS Certification
• Harassment Certification and Workplace Prevention Certification within 30 days of employment

Physical Requirements:

• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Direct Reports:

• Hourly employee positions

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.